Herb Baked Salmon

Unsure where I got this recipe. It was from a magazine but I don't see th ename.

Ingredients:
Olive Oil

1 1/4 lb salmon fillet

Sea Salt and Pepper

1 large shallot, roughly chopped (about 1/4 cup)

1/4 cup loosely packed chopped dill

1/4 cup loosely packed flat-leaf parsley

1 lemon, zested

Instructions:

1. Heat oven to 250°. Pour 1/4 cup olive oil in to baking pan just large enough to hold the salmon in one piece. (I prefer to cut into three or four smaller pieces.) Lay the salmon skin side down, in the olive oil. Sprinkle generously with sea salt and pepper.

2. In a food chopper or food processor, blend the shallot, dill, parsley and lemon zest. Blend in 2 T. olive oil. Pat herb paste on the salmon.

3. Bake for 22-28 minutes, depending on the thickness of the fillet (I find I need to cook for MUCH longer). 

Apple-Oatmeal Muffins

Ingredients:

2 1/2 cups old fashioned oats, divided (or 1 cup oat flour and 1 1/2 cup oats)

1/2 tsp. kosher salt

1 cup pecans, roughly chopped

1/4 cup olive oil

1/3 cup honey, warmed

2 large eggs

1 tsp. pure vanilla extract

3/4 cup unsweetened almond milk

2 granny smith apples, peeled and finely diced (2 cups total)

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground cinnamon

1/2 tsp. baking powder

Instructions:

1. Heat oven to 375 degrees. Line 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.

2. In food processor, pulse 1 cup oats until very finely ground (should resemble coarsely milled flour) or use 1 cup oat flour; place in large bowl. Whisk in nutmeg, cinnamon, baking powder and salt. Stir in half of pecans.

3. In medium bowl, whisk together oil and honey, then whisk in eggs, vanilla, and almond milk. Add egg mixture to oat mixture and mix to combine, then fold in apples and remaining 1 1/2 cups oats.

4. Divide batter among muffin pan cups (about heaping 1/4 cup each) and top with remaining pecans. Bake until tops no longer look shiny, 20-25 min.

About 225, 13.5 grams fat, 4 grams protein, 125 mg sodium, 24g carb and 3 grams fiber

Roasted Sweet Potatoes

I got this recipe from Chelsea's Messy Apron.

Ingredients:

2 lbs sweet potatoes, cut into 1/2 inch cubes

2 Tablespoons melted coconut oil

1 Tablespoon brown sugar

1/4 teaspoon salt

Instructions:

Preheat oven to 425 degrees. Melt coconut oil and mix in brown sugar and salt. Add to cubed sweet potato and lay on largest sheet pan you have, trying to have all on the pan. Flip every 10 minutes for 27-35 minutes total. Store in fridge for 4 days. I like to use as part of a bowl.....sweet potatoes, cooked ground turkey or chicken, avocado and some cottage cheese, drizzled with hot honey. Yum!

Oatmeal Scotchies

These were always a favorite in my husband's childhood home.
This recipe is from the back of the Nestle Tollhouse Butterscotch Chip Bag.

Ingredients:

1 1/4 cups flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1 cup butter (2 sticks)

3/4 cup sugar

3/4 cup brown sugar
2 large eggs

1 tsp. vanilla extract

3 cups rolled oats

1 2/3 cups butterscotch chips

Instructions:

Preheat oven to 375 degrees.

Combine flour, baking soda, eggs and vanilla in a large mixing bowl.

Beat butter, sugars, eggs and vanilla in large mixing bowl.

Gradually beat in flour mixture.

Stir in oats and chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7-8 minutes for cookies that are chewy or 9-10 minutes for cookies that are crisp.
Cool on baking sheets for 2 minutes.

Malted Chocolate Brownies

Original Recipe from Real Simple Magazine

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups granulated sugar

4 large eggs

2 t. vanilla extract

1 cup unsweetened cocoa powder

1/4 cup malted milk powder

1 t. salt

1 t. baking powder

1 1/2 cup all-purpose flour

1 11.5-oz bag milk chocolate chips

1 5-oz package of malted milk balls or whoppers, roughly chopped or smashed in plastic bag

Flaky sea salt, for topping

Instructions:

1. Preheat oven to 350 degrees. Line a 13x9 inch dish with parchment (or coat with shortening).

2. Heat butter and sugar in saucepan over medium-low until sugar has mostly dissolved, 5-7 minutes.

3. Whisk eggs and vanilla in a large bowl until smooth. Whisk in cocoa, malted milk powder, salt and baking powder.

4. Slowly pour butter mixture into egg mixture; stir until smooth.

5. Add flour and stir until just combined. Fold in chocolate chips. Spread batter evenly in prepared baking dish. Top with malted milk balls and flaky sea salt; press in toppings.

6. Bake until edges pull away and a toothpick inserted in center comes out mostly clean, about 30-34 minutes. Let cool to room temperature on a wire rack. Store brownies in an airtight container at room temperature for up to 4 days.

"Monster" Cookies

 Recipes from the Nassa Family.

Ingredients:

group 1:

2 sticks room temp. butter

1/2 cup light brown sugar

1 cup dark brown sugar

2 eggs

1 T. vanilla

group 2:

1 1/2 cups all-purpose flour

1/2 t. baking soda

1 t. baking powder

2 t. salt

1 1/2 cup rolled oats

group 3:

1 cup M&Ms

1 package milk chocolate chips

2 cups rice krispies cereal

Instructions:

Preheat oven to 375 degrees

Cream all ingredients in group 1

Mix ingredients in group 2 and add to mixture

Add group 3

Last, add rice krispies and mix gently so they don't break too much.

Use regular ice cream scoop, 6 per tray

Bake 11 minutes

Peppermint Crunch Chunkies

Made Christmas 2021, original recipe from here.

Ingredients:
2 sticks unsalted butter, softened
1 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
2 t. vanilla extract
1/2 t. baking soda
1/2 t. sea salt
1 3/4 cups flour
1 cup old fashioned oatmeal
1 cup coconut
1 1/4 cups chopped pecans
1 1/2 cups andes peppermint crunch baking chips (not quite a whole 10 oz bag)

Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, sugars, egg, vanilla, baking soda and salt. Mix completely.
3. Stir in flour, oats, coconut, pecans, and peppermint baking chips.
4. Roll dough into balls and place on greased cookie sheets.
5. Bake about 12-15 minutes. (Do not over bake!)

Healthy Blueberry Muffins

I got this recipe from Movara Health and Fitness Resort when I spent a week in Utah. I make a batch of these once a week and pull them out of the freezer to pair with eggs for breakfast. I'm modifying a bit because I make 10 regular sized muffins instead of 6 large muffins but you can adjust to your needs.

Ingredients:
3/4 cup apple juice

3/4 cup apple sauce

2 cups fresh blueberries

1 cup oat flour

1 cup oats (usually I use quick oats)

1/3 cup dehydrated cane sugar (I use regular cane sugar or monkfruit sweetener)

1 T. baking powder

1 t. sea salt

2 t. cinnamon

Instructions:

Mix apple juice and apple sauce together. Set aside.

Rinse your blueberries and set aside.

Mix five dry ingredients together.

Add wet ingredients and blueberries and mix together. Allow to sit for at least 2 hours or overnight.

When ready to bake, preheat the oven to 400 degrees. Put liners in your muffin tin and fill to the top (they won't rise much). I usually get about 10 of the 12 because I like full muffins. Bake for 20 minutes.

Libby's Pumpkin Pie

This is our go-to pumpkin pie recipe....from the back of the Libby's brand pumpkin can.

Ingredients:
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk

3/4 cup granulated sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 unbaked 9-inch pie shell

Instructions:

Mis dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.

Pour into pie shell.

Baked in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Homemade "Heart" Poptarts

Original Recipe from Family Fun Magazine, February 2011

Ingredients:

TARTS:

Prepared Piecrust

Jar of Strawberry Jam

1 egg, whisked with 1 t. water

FROSTING:

2 1/2 cups powdered sugar

1 T. water

1 T. softened butter

2 T. light corn syrup

Red food coloring

Sprinkles

Instructions:

1. Heat oven to 400 degrees. Cover cookie sheet with parchment paper.

2. On a floured surface, roll piecrust to 1/8 inch thickness. Use a large heart shaped cookie cutter to make pairs of hearts. Gather scraps and re-roll as much as you can.

3. For each tart, spread 1-2 t. of strawberry jam on the heart, leaving a 1/2 inch around the edge. Brush the egg mixture around the edge before putting top pastry heart on top. Use a fork to seal the edges, then brush the tops with the egg mixture.

4. Bake until edges begin to brown, about 15 minutes. Let them rest on the sheet for a few minutes and then move to a rack to cool completely.

5. Whisk first 4 frosting ingredients together until smooth. Add food coloring and mix well. Spoon frosting into ziplock bag, cut a corner and squeeze onto tarts. Top with sprinkles.

Enjoy!

Fresh Corn Salad

The original BC recipe can be found HERE.

Ingredients:
5 ears corn, shucked
1/2 cup small-diced red onion (1 small red onion)
3 T. cider vinegar
2 T. olive oil
1/2 t. salt
1/2 t. fresh ground black pepper
1/2 cup fresh basil leaves

Instructions:
Cook corn for 3 minutes in boiling water. Drain and dunk in cold water to stop the cooking and to set the color. When cooled, cut kernals off the cob. Mix corn, onion, vinegar, olive oil, salt and pepper. Just before serving, add the basil. Serve cold or room temperature.

K's Chocolate Mug Cake

Ingredients:

1/4 cup flour

1/4 cup sugar

2 T. cocoa powder

1/8 t. baking soda

1/8 t. salt

3 T. milk

1 T. water

1/4 t. vanilla

Instructions:

Mix all together in a mug. Microwave for about 1 minute, 45 seconds.

Banana Coconut Chocolate Chip Muffins

Recipe from HERE. Makes 12-15 muffins.

Ingredients:
1 1/2 cups all purpose flour
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
5 T. butter, melted
1 t. pure vanilla extract
1/2 cup sugar
1 large egg
3 large ripe bananas
1/2 cup semi-sweet chocolate chips
1/2 cup dried coconut plus some to sprinkle on top

Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with paper liners or spray pan with nonstick spray.

2. In a bowl, combine flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash bananas and add them to the wet ingredients. Stir in dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate and the coconut.

3. Divide mixture evenly into muffin tins. Sprinkle additional coconut on top. Bake until golden brown, about 22-30 minutes.

Enjoy!

Strawberry Shortcake Poke Bundt Cake

Recipe found HERE.

Cake
1 box Betty Crocker Super Moist Yellow Cake Mix
1 cup milk
4 oz. cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 t. lemon juice

Cream Cheese Glaze
3/4 cups powdered sugar
2 T. butter, softened
1 oz. cream cheese, softened
1 or 2 T. milk
1/4 t. vanilla

Garnish
1 cup sliced fresh strawberries

Instructions:
1. Heat oven to 325 degrees. Spray 10-12 cup bundt cake pan with cooking spray and flour.

2. In a large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

3. While it's cooling, use a food processor or blender to puree strawberry poke mixture ingredients until smooth. transfer to 4 cup glass measuring cup and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2 inch intervals going almost to the bottom of pan. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in case, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.

4. Cool 40 minutes; refrigerate in pan for 2 hours. Remove from fridge and run metal spatula around the outer and inside edges of pan to loosen cake. Turn upside down onto a serving platter.

5. In a medium bowl, mix cream cheese glaze ingredients with an electric mixer on low speed until smooth. If too thick add additional milk, 1 t. at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

Raspberry-Almond Crisp

Original Recipe HERE.

Ingredients:
1 T. melted butter (for pan) + 6 T. melted butter
1 1/2 cup rolled oats
1/2 cup sliced raw almonds
1/4 cup light brown sugar + 1/3 cup light brown sugar
1/2 t. salt
4 6-oz containers of raspberries (6 cups)
1 t. pure vanilla extract
2 T. cornstarch
pinch of salt

Instructions:
Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted butter.

Pulse 1/2 cup rolled oats in food processor until finely ground. Transfer to bowl. Stir in the remaining 1 cup oats, 1/2 cup raw sliced almonds, and 1/4 cup light brown sugar, 1/2 t. salt and 6 T. melted butter.

In another bowl, combine raspberries, 1 t. vanilla extract, 1/3 cup light-brown sugar, 2 T. cornstarch and a pinch of salt. Gently combine and transfer to buttered baking dish. Top with oat mixture.

Bake until bubbling around edges and top is golden brown, about 45-50 minutes. Let cool for 30 minutes. Serve with yogurt or ice cream, depending on when you are eating this!

Penna alla Vodka

My kids have been loving this recipe over our little stint at home.  Original Recipe HERE.

Ingredients:
16 oz penna pasta
2 T. butter
2 t. garlic
1/2 t. crushed red pepper flakes
28 oz can whole tomatoes
1/4 cup vodka
1 cup heavy cream
3/4 cup grated parmesan cheese (plus more for serving)
salt and pepper to taste
2 T. chopped parsley

Instructions:
1. Cook pasta in salted boiling water til soft
2. Prepare the sauce. Melt butter in large pan over medium heat. Add garlic and red pepper flakes and cook for 30 seconds.
3. Place the tomatoes in a blender and puree until smooth. Pout tomato puree into the pan.
4. Add vodka to pan. Simmer the sauce for 10 minutes over medium low heat.
5. Stir in heavy cream and parmesan cheese and simmer another 5 minutes or until thickened. Season sauce with salt and pepper to taste.
6. Pour sauce over the pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes (optional), then serve.

Enjoy!

Slow-Cooker Asian Short Rib Stew

Recipe from Real Simple February 2016 magazine

Ingredients:
3 lbs boneless beef short ribs, cut into 2 inch pieces
1/3 cup finely chopped ginger (I hate ginger so I leave out)
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 1/2 T. toasted sesame oil
salt and pepper
3 carrots, cut into 3 inch pieces (I usually use 5)
3 red onions, cut into wedges
1 cup beef broth
1 lb baby bok choy (3 medium heads), coursely chopped (again, I leave out)
4 scallions, sliced, plus more for serving
2 1/2 T. white vinegar
Steamed rice and/or noodles for serving (I like to use round udon noodles)

Instructions:
Combine the short ribs, ginger, soy sauce, garlic, sesame oil and 3/4 t. each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6-7 hours or high for 4-5 hours.

Spoon off the fat from the slow cooker(have never had to do this). Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with sliced scallions, along with rice and/or noodles.

Sheet Pan Poblano Chicken Fajitas

I got this recipe from Half Baked Harvest. Her recipes are so good! Sometimes I just make the chicken to have on hand to slip into quesadillas or whatever. This is a family favorite for taco night and because it only uses one pan, it's easy!

Ingredients:
1 1/2 lbs boneless chicken breasts, cut into strips
1 T. chili powder
1 t. cumin
1 t. smoked paprika
1 t. garlic powder
1 t. kosher salt and pepper
3 T. olive oil
1 orange and 1 red bell pepper, sliced
1 poblano pepper, sliced
1 sweet onion, thinly sliced
juice of 1 lime, plus more for serving
1/4 cup fresh cilantro, chopped, plus more for serving
flour tortillas, warmed
2 cups steamed rice, for serving (I like to use this cilantro lime rice recipe)
shredded cheese, sliced avocado and salsa, for serving

Instructions:
1. Preheat oven to 425 degrees F.
2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic powder, salt and pepper and 2 T. of the olive oil. Move the chicken to one side of the pan, arranging in an even layer.
3. On the other side of the pan, add the peppers and onions and remaining 1 T. of olive oil. Season with salt and pepper and toss to combine. Put in oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
4. Remove from oven and toss everything together with the lime juice and cilantro.
5. Eat with rice, cheese, avocado and salsa, if you like! Everyone can make their own to their liking.

Connecticut Crunch Ice Cream

We took a trip out to Arizona a couple years ago and in our true family fashion, we hunted for the best ice cream. We tried as many places as we could in our area and our favorite, by far, was the Phoenician Crunch ice cream at our resort. I looked all over for a copycat recipe to make at home, but had to kind of improvise because I didn't see one out there. This recipe is to use in my kitchen-aid ice cream maker. I'm using this recipe for the sweet cream ice cream.

Ingredients:
2 cups Grape Nuts Cereal
2/3 cup Semi-Sweet chocolate chips
Heath bits
1/2 cup white sugar
2 T. corn starch
2 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup

Instructions:
The day ahead, put ice cream bowl in the freezer. Also, melt chocolate chips and mix to coat grape nuts cereal. Lay on a baking sheet to harden. Once dry, store in container until you're ready to make ice cream.

In a large saucepan, whisk together the sugar and corn starch. Pour in cream, milk and corn syrup and whisk to combine. Cook over medium heat, whisking constantly, until it comes to a gentle boil. Turn the heat down and let it bubble/boil for 30 more seconds. Remove from heat, strain through a mesh sieve (this was kind of pointless to me) into a large bowl. Cover bowl with saran wrap or wax paper (directly on surface of ice cream to avoid a skin forming). Put in fridge to completely cool down.

Once cool, move to freezer for 1 - 1 1/2 hours. When time is up, transfer to the set-up ice cream maker and make as directed. Mix in the chocolate covered grape nuts and heath bits upon completion. Transfer to a freezer-safe bowl and store in freezer.

Enjoy!

Bolognese

from Real Simple January 2019

Ingredients:
1/2 cup (1 stick) butter
2 yellow onions, chopped
6 carrots, chopped
12 cloves garlic, thinly sliced
1 1/2 lb. ground sirloin
1 1/2 lb. ground pork
1 cup dry white wine
1 28-oz. can tomato puree
1 28-oz. can whole peeled tomatoes
12 fresh basil leaves
2 dried bay leaves
1 1/5 Tbsp. kosher salt
1/2 tsp. crushed red pepper
2 Tbsp. balsamic vinegar

Instructions:
Melt butter in a large dutch oven or pot over med-high heat. Add onions, carrots and garlic and cook, stirring occasionally, until softened, 7-8 minutes. Add beef and pork (I usually pre-cook the beef, so I just add pork to cook through, then I add pre-cooked beef), stirring and breaking up with a wooden spoon until no longer pink and just cooked through, 8-10 minutes.

Add wine and increase heat to high. Bring to a boil and cook until liquid reduces by half, 6-8 minutes. Add tomato puree, whole tomatoes and their juices, basil, bay leaves, salt and crushed red pepper, breaking up tomatoes with a spoon. Reduce heat to low; cover and simmer, stirring often, until thickened and reduced to 8 cups, about 1 1/2 hours.

Discard bay leaves and stir in vinegar. Store tightly covered in the fridge for up to 5 days or freeze for up to 3 months.